US20140134293A1 - Allergen-free food compositions - Google Patents

Allergen-free food compositions Download PDF

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Publication number
US20140134293A1
US20140134293A1 US14/078,970 US201314078970A US2014134293A1 US 20140134293 A1 US20140134293 A1 US 20140134293A1 US 201314078970 A US201314078970 A US 201314078970A US 2014134293 A1 US2014134293 A1 US 2014134293A1
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Prior art keywords
process according
carried out
hydrolysis
whey
subjecting
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US14/078,970
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Inventor
Sven-Rainer Döring
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DMK Deutsches Milchkontor GmbH
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DMK Deutsches Milchkontor GmbH
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Assigned to DMK DEUTSCHES MILCHKONTOR GMBH reassignment DMK DEUTSCHES MILCHKONTOR GMBH ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DORING, SVEN-RAINER
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Definitions

  • the invention is in the field of dairy products and relates to allergen-free food compositions on the basis of milk protein hydrolysates and a process for their production.
  • Allergies against both cows' milk and dairy products which are specifically adapted to the requirements of infants are essentially due to the fact that the proteins originating from milk serum or from whey are different to the ones found in mother's milk and may thus constitute allergens.
  • the main allergens to be mentioned are alpha-lactalbumin (aLA), beta-lactalbumin (bLG) and, to a lesser degree, also the immunoglobulins (particularly, IgG) as well as serum albumin (BSA).
  • sweet whey is the starting product which is obtained from cheese milk or vat milk by coagulation after adding rennet.
  • a whey protein concentrate which is then hydrolysed using an endopeptidase, preferably, trypsin, as is described, for example, in EP 0226221 B1.
  • endopeptidase preferably, trypsin
  • Hydrolysis may also be carried out in a plurality of steps, wherein said steps are separated from one another by a heat treatment step in order to denaturate proteins that are still present and to make them more accessible to hydrolysis.
  • a heat treatment step in order to denaturate proteins that are still present and to make them more accessible to hydrolysis.
  • EP 0353122 A1 suggests the use of an enzyme mixture of trypsin and chymotrypsin to produce a whey protein hydrolysate that does not contain any peptides having molecular weights of more than 5,000 Dalton. Hydrolysis is followed by ultra- or diafiltration also in this case.
  • TEAGASC International patent application WO 1993 004593 A1 discloses a process for the production of hypoallergenic whey protein hydrolysates, in which a substrate is subjected to hydrolysis with a proteolytic enzyme, subsequently the enzyme is thermally inactivated, and any undegraded macropeptides which may have an allergenic effect are removed from the resulting product by microfiltration.
  • Adding rennet to cheese milk further leads to a breakdown of part of the whey proteins. Said breakdown is unspecific and uncontrollable, which makes it difficult to standardise the distribution of the amino acids when using sweet whey.
  • vat milk used for the production of a particular type of cheese is adjusted both in its fat content and in its protein content.
  • fat may leak out at the cutting areas. Said portion of fat is transferred into the whey.
  • a large part of this fat consists of free fatty acids, which cannot be removed any more, even by a downstream skimming centrifuge, because they are free fatty acids. This is undesirable for dietetic reasons.
  • a further problem known from the prior art is the poor taste quality of the hydrolysates. It is closely connected with the degree of hydrolysis and the resulting distribution of amino acids in the peptides.
  • peptides with a high portion of hydrophobic amino acids e.g., Phe, Pro, Val, Trp, Leu or Ile
  • the taste receptors are unable to perceive these peptides due to their folding.
  • the peptides unfold and may then interact with the receptors.
  • the first object of the invention has thus been to provide food on the basis of whey protein hydrolysates, particularly for providing infant food, which, however, is at the same time allergen-free, has an improved composition of amino acids with respect to a dietetic nutrition, and is free of fats as well. Further, the process should be designed such that distributions of amino acids that are free of bitter taste are obtained largely independently of the nature of the proteolytic enzymes used, thus making the technical effort during a change of the individual process conditions—particularly during hydrolysis—much simpler.
  • the subject matter of the invention are allergen-free food compositions having an improved composition of amino acids, obtainable by
  • a second subject matter of the invention relates to a process for the production of allergen-free food compositions having an improved composition of amino acids, in which
  • the object of the invention can be completely solved by using fine whey instead of sweet whey.
  • sweet whey is produced using acidifying cultures and rennet to coagulate the vat milk, it is precisely those process steps that do not need to be carried out any more when fine whey is used.
  • glycomacroproteins which are otherwise separated from the casein by the rennet—are prevented from being transferred into the whey, thus adversely changing the composition of amino acids.
  • using fine whey yields food compositions having a content of essential amino acids of, on average, about 3 to 8% by weight above the value which is attained when sweet whey is used.
  • the products are completely fat-free.
  • Another advantage consists in the fact that the taste of the amino acid compositions is pleasant, so that the nature of the proteolytic enzymes is only a matter of subordinate importance.
  • a separation of solids (“cheese fines”) and the skimming of a fat content of about 4% from the raw milk are performed. This is usually carried out within a particular component, preferably, a separator. Said components are adequately known from the prior art. Separators of the company GEA Westfalia Separator GmbH, which allow the joint or single use of both steps (http://www.westfalia- separator.com/de/aninstallen/molkereitechnik/milch-molke.html), are widely used in the dairy industry. Corresponding components have been disclosed, for example, also in DE 10036085 C1 (Westfalia) and are perfectly known to those skilled in the art. Thus no explanation is needed on how to carry out these process steps, as they are understood to be part of the general specialist knowledge.
  • the heat treatment of the raw milk is preferably performed in heat exchangers, whereby specifically plate heat exchangers have proven to be particularly suitable.
  • There is a temperature gradient at the heat exchangers which, however, is selected such that the raw milk is heated to a temperature of from about 70 to 80° C. and, more particularly, from about 72 to 74° C., for a residence time of a minimum of 20 and a maximum of 60 seconds, preferably, about 30 seconds.
  • Microfiltration is a process for substance removal.
  • the essential difference between microfiltration and ultrafiltration lies in the different pore sizes and the different membrane structure as well as in the materials and filter materials involved.
  • a filtration through membranes having a pore size of ⁇ 0.1 ⁇ m is usually referred to as ultrafiltration, while a filtration using pore sizes of >0.1 ⁇ m is usually referred to as microfiltration.
  • mechanical membrane separation methods which apply the principle of mechanical size exclusion, are concerned: all particles in the fluids, which are larger than the membrane pores, are retained by the membrane.
  • the driving force in both separation methods is the differential pressure between the inlet and the outlet of the filter area, which is between 0.1 and 10 bar.
  • the filter area material may consist of—depending on the area of application—stainless steel, synthetic material, ceramic or textile fabric.
  • Filter elements appear in different forms: candle filters, flat membranes, spiral coil membranes, bag filters and hollow fibre modules, which are all principally suitable within the meaning of the present invention.
  • Microfiltration is preferably carried out using membranes having a pore diameter of from about 0.1 to about 1.4 ⁇ m and, more particularly, of from about 0.1 to 0.2 ⁇ . With this pore size a clean separation into casein (retentate) and whey proteins (permeate) can be obtained during a warm filtration in the range of from about 50 to 55° C. This pore size prevents thermophilic bacteria from growing through the membrane.
  • the fine whey obtained as permeate during microfiltration is then subjected to ultrafiltration to evaporate the protein contained therein and to separate lactose.
  • this is performed in the manner described above, particularly at temperatures in the range of from about 10 to about 55, preferably of from about 10 to 20° C., wherein the membranes, however, preferably have a pore diameter in the range of from about 1,000 to about 50,000 and, more particularly, of from about 5,000 to about 25,000 Dalton.
  • Particularly suitable are the so-called spiral coil membranes or plate-frame modules made of polysulfone, or polyethylene membranes.
  • the permeate is, firstly, gently evaporated to a dry mass of from about 30 to about 50% by weight, preferably, about 40% by weight, and is subsequently subjected to enzymatic hydrolysis involving at least one proteolytic enzyme.
  • Said enzymes may be present in admixture, be purified, and have their peak activity both in the alkaline and the neutral ranges. Specifically, they can be endopeptidases such as trypsin, chymotrypsin or pankreatin. However, also enzymes of the papain type are suitable.
  • a preferred enzyme mixture is, for example, the product “Pancreatic Trypsin”, which is commercially available from Novo Industrie A/S.
  • Said enzyme mixture is advantageous, because it allows to attain the desired degree of hydrolysis and leads to an advantageous molecular weight distribution of the peptides.
  • the molecular weight distribution it is, in fact, advantageous to use from about 8 to about 15% by weight of the total portion of peptides in the area of from 5,000 to 50,000 Dalton, as this enhances the emulsion stability in the final products.
  • hydrolysis is carried out at a temperature of from about 50 to about 90° C. and over a period of time of from about 10 minutes to about 24 hours, more preferably, from about 15 to 60 minutes at a pH value of from about 6 to 8.
  • reaction time and temperature are linked to one another via the relationship of reaction time and temperature applied, i.e., higher temperatures allow for shorter hydrolysis times and vice versa.
  • Suitable reaction vessels are, for example, stirred tank reactors or tube reactors.
  • a complexing agent such as, for example, calcium or magnesium citrate may be added, as is suggested, for example, in U.S. Pat. No. 4,748,034.
  • Hydrolysis is followed by heat treatment, which primarily serves to inactivate the enzyme.
  • heat treatment may be performed in the same reaction vessel or locally separated from it.
  • temperatures of from about 80 to about 100° C. and residence times of from about 2 to about 10 min are sufficient to effect denaturation practically quantitavely.
  • aqueous hydrolysate After treating the aqueous hydrolysate with proteolytic enzymes, it is transferred into a dry powder. Suitable processes are belt-drying, freeze-drying and, particularly, spray-drying.
  • the powders usually have a residual moisture of from 1 to 5, preferably 2 to 3% by weight, in which the fat is distributed more or less evenly in the form of inclusions in the fat-free dry substances, i.e. proteins, sugars and salts.
  • FIG. 1 illustrates the process by means of a flow chart.
  • the right-hand side branch of the chart illustrates the conventional production of whey protein hydrolysate powders.
  • raw milk is firstly subjected to short-time heating and then, when it is in a heated condition, it is separated from slime in a separator. Skimming is performed at the same time.
  • the skimmed milk obtained is now adjusted to a defined fat content (“standardized”) using a certain amount of cream and is subsequently pasteurized, i.e., it is heated up to a temperature of from 72 to 74° C. for about 30 seconds.
  • standardized defined fat content
  • the bacteria concentrate is removed and the pasteurized milk, which is now referred to as cheese milk or vat milk, is coagulated by adding rennet.
  • the cheese or quark is removed, and the liquid phase which is referred to as sweet whey is further processed.
  • a proteolytic enzyme is added to the sweet whey and hydrolysed at about 90° C. and a pH of 6 for a period of about 10 minutes.
  • the mixture is subsequently subjected to heat treatment in which the temperature is raised to up to 100° C. for a few minutes in order to inactivate the enzyme.
  • the process steps of adding enzyme, hydrolysis and heat treatment can be repeated several times.
  • the product is subsequently subjected to ultrafiltration and spray-dried. Ultrafiltration, however, is preferably carried out before adding the enzyme to obtain a better enzyme-substrate ratio.
  • the left-hand side branch of the chart illustrates the process according to the invention.
  • Raw milk is, as above, firstly subjected to short-time heating and then, when it is in a heated condition, it is separated from slime in a separator. Skimming is performed at the same time.
  • the skimmed milk such obtained is firstly subjected to microfiltration to produce fine whey as permeate, which subsequently is subjected to ultrafiltration.
  • Enzymes are added to the retentate such obtained—as described above, if necessary, repeatedly—which is then hydrolysed, subjected to heat treatment and, eventually, spray-dried.
  • a further subject matter of the invention relates to the use of fine whey to produce allergen-free food compositions such as, particularly, infant food, specifically applying the process of the invention described above.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
US14/078,970 2012-11-13 2013-11-13 Allergen-free food compositions Abandoned US20140134293A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12192448.4 2012-11-13
EP12192448.4A EP2730170B1 (de) 2012-11-13 2012-11-13 Allergenfreie Nahrungsmittelzusammensetzungen

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EP (1) EP2730170B1 (da)
CN (1) CN103798413A (da)
DK (1) DK2730170T3 (da)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019141662A1 (en) * 2018-01-16 2019-07-25 Frieslandcampina Nederland B.V. Hypoallergenic infant formula and methods for preparing the same
WO2021097543A1 (pt) * 2019-11-22 2021-05-27 Mendes De Oliveira Jadyr Processo de produção de hidrolisado de proteínas lácteas hipoalergênico ou não alergênico, hidrolisado de proteínas lácteas hipoalergênico ou não alergênico, produto alimentício e uso do hidrolisado de proteínas lácteas hipoalergênico ou não alergênico
CN116694720A (zh) * 2023-06-27 2023-09-05 新疆新驼乳业有限公司 一种具有降血糖、降血脂和抗炎功效的驼奶酶解多肽及其制备方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3225114B1 (de) 2016-03-30 2019-09-11 DMK Deutsches Milchkontor GmbH Verfahren zur herstellung demineralisierte molkepulver
CN108041161A (zh) * 2017-12-11 2018-05-18 新希望双喜乳业（苏州）有限公司 一种透明袋装纯牛奶的制备方法

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US20050181095A1 (en) * 2004-02-18 2005-08-18 Dominion Nutrition, Inc. Concentrated-protein food product and process

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Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040009261A1 (en) * 2002-02-21 2004-01-15 Brody Ernest P. Method of preparing a milk polar lipid enriched concentrate and a sphingolipid enriched concentrate
US20050181095A1 (en) * 2004-02-18 2005-08-18 Dominion Nutrition, Inc. Concentrated-protein food product and process

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019141662A1 (en) * 2018-01-16 2019-07-25 Frieslandcampina Nederland B.V. Hypoallergenic infant formula and methods for preparing the same
US11903392B2 (en) 2018-01-16 2024-02-20 Frieslandcampina Nederland B.V. Hypoallergenic infant formula and methods for preparing the same
WO2021097543A1 (pt) * 2019-11-22 2021-05-27 Mendes De Oliveira Jadyr Processo de produção de hidrolisado de proteínas lácteas hipoalergênico ou não alergênico, hidrolisado de proteínas lácteas hipoalergênico ou não alergênico, produto alimentício e uso do hidrolisado de proteínas lácteas hipoalergênico ou não alergênico
CN116694720A (zh) * 2023-06-27 2023-09-05 新疆新驼乳业有限公司 一种具有降血糖、降血脂和抗炎功效的驼奶酶解多肽及其制备方法

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DK2730170T3 (da) 2016-05-30
EP2730170B1 (de) 2016-02-10
EP2730170A1 (de) 2014-05-14
CN103798413A (zh) 2014-05-21

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